Ingredients
- 8 ouncesbacon, preferably thick-cut, cut crosswise into 1/4-inch pieces
- 2 medium onions, chopped fine (about 2 cups)
- 1 1/2 tablespoons cornstarch
- 1 1/2 cups whole milk
- 8 large eggs plus 1 large yolk
- 1 1/2 cups heavy cream
- 1/2 teaspoontable salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon cayenne
- 6 ouncesGruyère cheese, shredded (about 1 1/2 cups)
Preparation
Step 1
1. Cook bacon in 12-inch skillet over medium heat until crisp, 8 to 12 minutes. Transfer to paper towel-lined plate and discard all but 2 tablespoons bacon fat from skillet. Return to medium heat, add onions, and cook, stirring frequently, until softened and lightly browned, about 12 minutes. Set onions aside to cool slightly.
2. Place cornstarch in large bowl; add 3 tablespoons milk and whisk to dissolve cornstarch. Whisk in remaining milk, eggs, yolk, cream, salt, pepper, nutmeg, and cayenne until mixture is smooth.
3. Scatter onions, bacon, and Gruyère evenly over crust. Gently pour custard mixture over filling. Using fork, push filling ingredients down into custard and drag gently through custard to dislodge air bubbles. Gently tap pan on countertop to dislodge any remaining air bubbles.
4. Bake until top of quiche is lightly browned, toothpick inserted into center comes out clean, and center registers 170 degrees on instant-read thermometer, 1¼ to 1½ hours. Transfer to wire rack and let stand until cool to touch, about 2 hours.
5. When ready to serve, use sharp paring knife to remove any crust that extends beyond edge of pan. Lift foil overhang from sides of pan and remove quiche from pan; gently slide thin-bladed spatula between quiche and foil to loosen, then slide quiche onto serving plate. Cut into wedges and serve.